Frosting or icing pan.



ITO-840,083. PATENTED 1,'1907.

` W. F. MORRIS.

PROSTING 0R IGING PAN.

APPLXGATION FILED 00123. 190e.

f I W l .l h 'fg-n.

UNITED sTATns wiLLLxM F. Morzine, oFLos AnGELns, CALIFORNIA,.Assienonorf .L .ALLENAND A. B. ALLEN, oF'Los ANGELES,

lONE-,HALF To A.

oALiFoRNIA.

Speccationcf Letters Patent.

-lipploation led October 23, 1906. Serial Nq. 340.226.

PATENT OFFICE..

.FROSTING OR ICING` PAN..V

Patented laag i,ieor.

To all whom it may concern.: y

:13e it known that I, WILLIAM F. MORRIS, a citizen of the. United States, residing at Los Angeles, in the county of'Los Angeles andv pan ;l and the main object ofthe invention is other implement used for the purpose.

there are no sharp corners or recesses, the' to provide. a utensil with which frosting or icing maybe prepared with greater facility and with better results than by the methods ordinarily employed.

Another object is to provide such a utensil which will enable the mixture to` be beaten by one hand without requiring that the utensil be held stationary with the other hand.

Other objects and advantages will be brought out in the accompanying specification. f

yReferring to the drawings, Figure 1 is a vertical cross-section on line Fig. 2. Fig. 2` is a plan view of the utensil.

The device comprises an outer pan 1, which is" preferably oval in shape, as shown, andwhich may be constructed of any pre-l ferred material and may have a copper bottom or` not, as desired. One side of the pan 1 is formed with a spout 2,*as shown in Fig. 2, for the escape of steam from the pan, also enabling filling of the pan without lifting out the inner pan, hereinafter referred to. The upper edge of the pan 1 is preferably curled around a wire 3, as shown, which stiiiens the lflange 5, which restsupon the rim 3 of the' nan 1. The bottom of the inner pan 4 has a flat central portion 6, which enables the pan to rest upon the table when removed from the pan 1 and prevents the pan 4 from tipping over. The bottom of the pan 4 lies somewhat above the bottom of the pan 1 and has concave walls 7, which are formed with easy curves, to which the fiat bottom 6 is tangent, The concave shape of the inner pan, together with its oval form, enables the mixture to be` readily beaten with a spoon r s pan having an entirely smooth surface, the mixture is preventedfrom accumulating at any point and in the act of beating the spoon readily reaches all ofthe mixture.

Riveted or otherwise secured toieachiend'g of the outer pan l are spring-catches .8. with' heads 9, which project between handles 10 on each end of the imier pan, and the catches clasp over the flange 5 of the inner pan and hold the same firmly in position on the outer pan. The utensil may readily be carried by means of the handles when the inner pan is locked in place, and when the inner pan is lifted by the handles the outer pan 1 is lifted with it. To remove the inner pan, the heads 9 of the catches 8 may be simultaneously pressed outby the thumbs and the handles 10 grasped and lifted as soon as the heads 9 disengage the flange 5, and the inner pan 4 may thus be easily lifted out of the pan 1 and placed upon lthe table, its flat bottom 6 preventing it from jripping.

In use while the mixture is within the inner pan the outer pan is filled with water about to the level indicated by dotted lines, and whatever steam is formed is allowed to escape by the spout 2, and the utensil should be turned so that the spout 2 is on the side opposite from `he cook` The catches 8 also hold the inner pan from jumping caused by the ebullition 'of the water.

In preparing a boiled icing, for example, the inner pan 4 is removed from the outer panand the outer pan'is partially filled with water and set on the stove. The eggs may be beaten up in the inner pan, which is rep moved and on the table. In the meantime water is heating in the outer pan, which is on the stove. Syrup, which has been prepared in another pan, is then poured intothe inner pan, the eggs therein being beaten while the syrup is poured in. The inner pan, with its beaten mixture, is then placed in position in the outer pan, the water rising about to line indicated. The mixture is then beaten until it becomes smooth and stiff. The water,

which during this time is boiling under the inner pan, cooks the mixture while it 1s berno' beaten, and the simultaneous cooking and beatingproduces in a few minutes, an icin having a smooth grain and with the desire stiffness and consistency, enabling it to be Ireadily spread on the cake as a coating or to be formed into various designs, enabling the production of artistic decorations. After cooking, the inner pan is lifted outand contents beaten until cool, the mixture being vspread while cool.

IOO

The licing thus prepared does not set quickly, as does icing. prepared .in the ordinary-mannen' but maintains its plastic consistenc for a, considerable time, during Which 5, it can e spread on a layer or laid in any de-'I sign, and yet its stiffness holds the shape of the desi What I claim is-f l A frosting or icing pan comprising an oval xo Iouter receptacle, an oval' inner receptacle ywith a concave bottomz the central portion of Which is flat, thel inner receptacle nesting with4 the outer one, spring-catches on the ends of the outer receptacle detachably engaging the rim of the inner receptacle, the I 5 outer receptacle having a spout at one side, and handles on the inner receptacle protectinthe spring-catches. v

'testimony whereof I have hereunto' set my hand, at Los Angeles,California, 12th zo day of October, 1906. y

WILLIAM F. MORRIS.

In presence of- I- y GEORGE T. HAoKLEY, FRANK L. A. GRAHAM. 

